It’s no secret that I love to bake. You name it; cookies, cakes, muffins and breads, but I also enjoy cooking and trying out new recipes. Pinterest has really helped my budget, since I don’t have to spend money on new cookbooks. The other day, I went back to one of my favorite Canadian Living cookbooks and tried out a new recipe for supper. It is a bonus that this recipe includes eggs as one of the protein sources.

41.1Chicken and Egg Pad Thai! If you like Thai food at all, you MUST try this! It is soooo good!! (I know, too many exclamation marks)!

I didn’t plan on blogging about this recipe, so I don’t have that many photos, but the recipe really is worth sharing. It is important to do all the chopping and prep ahead, since the actual cooking time is quite short. Don’t get disheartened about the number of ingredients. All are readily available at your local grocery store.

Chicken & Egg Pad Thai

1 pkg.noodles (wide or thin) You could substitute cooked spaghettini if you can’t find rice noodles
 2/3 cupchicken stock
 ½ cupketchup
 ¼ cupfish sauce
 1 tsp.lime rind
 ¼ cuplime juice
 2 tbsp.sugar
 4 tsp.cornstarch
 ½ tsp.hot pepper sauce ( didn’t have any, so I substituted hot chili flakes)
 6 oz.firm tofu (I omitted this, since it isn’t popular with my kids. We are all meat eaters!)
2boneless skinless chicken breasts
3 tbsp.vegetable oil (I proudly use local Canadian canola oil)
3eggs, lightly beaten
3cloves garlic, minced
2carrots, grated
1sweet red pepper, chopped
1 cupbean sprouts
6green onions, chopped
¼ cupchopped peanuts (also omitted, since I didn’t have any in the house)
¼ cupchopped fresh coriander
  • In a large bowl, soak noodles in warm water for 15 minutes; drain and set aside41.3
  • Meanwhile, whisk together stock, ketchup, fish sauce, lime rind and juice, sugar, cornstarch and hot pepper sauce; set aside.
  • Cut tofu into ½ inch cubes. Cut chicken into ¼ inch thick strips.
  • In wok or large skillet, heat 1 tbsp. of the oil over medium heat; cook eggs, stirring occasionally, for 3 minutes or until scrambled and set. Transfer to plate.
  • Wipe out wok; add 1 tbsp. of the remaining oil. Stir-fry garlic, ginger and chicken over medium-high heat for about 5 minutes or until chicken is no long pink inside. Add to egg.
  • Add remaining oil to wok. Stir in tofu, carrots and red pepper; cook, stirring occasionally, for 2 minutes or until tofu begins to brown.
  • Add noodles; stir gently for about 1 minute or until tofu begins to brown.
  • Add noodles; stir gently for about 1 minute or until beginning to wilt. Stir sauce and pour into wok; stir-fry gently for 3 minutes or until noodles are tender.
  • Return egg mixture to wok; add bean sprouts and half of the green onions. Toss gently for 2 to 3 minutes or until heated through. Remove to serving platter; garnish with peanuts, remaining green onions and coriander.

Blog-43_04Eggs are definitely not just for breakfast!

 

 

Blog-43_05I cannot begin to tell you how fresh and yummy this meal tasted. One of the reasons is fresh, local produce, like my eggs. Nina Ulmer is local garlic producer and I purchased several varieties from her this past week. She grows all kinds of hard neck garlic, makes a wickedly good horseradish sauce and many different varieties of hot pepper jellies. In her free time (she’s a mom to 3 young children), she creates her own pottery garlic keepers. I included the cloves from her porcelain variety and they added some terrific zip to the dish.   You can check out her Facebook page at The Garlic Keeper & Nina’s Homegrown Horseradish Sauce.